Fava Bean Puree With Greens

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Fava Bean Puree With Greens

 

8 ounces dried fava beans, soaked

2 celery ribs, chopped

1 medium onion, chopped

2 teaspoons salt

2 tablespoons fruity olive oil

12 ounces broccoli or rabe

1/3 cup water

1 tablespoon salt

3 tablespoons fruity olive oil

2 garlic cloves, minced

 

Drain the beans and slip them out of their skins. If the skins cling too

tightly, boil them for 5 to 10 minutes and then skin. Put peeled beans in a pot

with celery and onion.

Add just enough water to cover and bring to a simmer. Add the 2 tsp salt,

cover and cook for 20 to 25 minutes or until the beans are very soft. Add more

water if necessary. Drain and place in a processor with the 2 tbsps. olive oil.

Clean the broccoli rabe by peeling off any thick skin covering the larger

stems and cut into 2 " pieces. Rinse the greens well. Bring the water to a boil,

add the greens and 1 tbs salt, cover and cook until the greens are soft but not

mushy, 5 minutes. Drain.

Warm the 3 tbs olive oil in a skillet and slowly sauté the garlic just enough

until it is golden brown and soft. Do not let it brown.

Add the greens and swirl them around in well flavored oil. Serve on a platter,

spooning the garlic infused greens over the favas.

 

 

 

 

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